Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

Detalhes bibliográficos
Autor(a) principal: Batista, Ana Paula
Data de Publicação: 2017
Outros Autores: Niccolai, Alberto, Fradinho, Patrícia, Fragoso, Solange, Bursic, Ivana, Rodolfi, Liliana, Biondi, Natascia, Tredici, Mario R., Sousa, Isabel, Raymundo, Anabela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/16391
Resumo: Microalgae can be regarded as an alternative and promising food ingredient due to their nutritional composition, richness in bioactive compounds, and because they are considered a sustainable protein source for the future. The aim of this work was to evaluate microalgae (Arthrospira platensis F & M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F & M-M33 and Phaeodactylum tricornutum F & M-M40) as innovative ingredients to enhance functional properties of cookies. Two biomass levels were tested and compared to control: 2% (w/w) and 6% (w/ w), to provide high levels of algae-bioactives. The cookies sensory and physical properties were evaluated during eight weeks showing high color and texture stability. Cookies prepared with A. platensis and C. vulgaris presented significantly (p < 0.05) higher protein content compared to the control, and by sensory analysis A. platensis cookies were preferred. Besides, A. platensis also provided a structuring effect in terms of cookies texture. All microalgae-based cookies showed significantly higher (p < 0.05) total phenolic content and in vitro antioxidant capacity compared to the control. No significant difference (p < 0.05) in in vitro digestibility between microalgae cookies and the control was found
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spelling Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibilitymicroalgaenovel foodsdigestibilityantioxidantsphenolicsMicroalgae can be regarded as an alternative and promising food ingredient due to their nutritional composition, richness in bioactive compounds, and because they are considered a sustainable protein source for the future. The aim of this work was to evaluate microalgae (Arthrospira platensis F & M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F & M-M33 and Phaeodactylum tricornutum F & M-M40) as innovative ingredients to enhance functional properties of cookies. Two biomass levels were tested and compared to control: 2% (w/w) and 6% (w/ w), to provide high levels of algae-bioactives. The cookies sensory and physical properties were evaluated during eight weeks showing high color and texture stability. Cookies prepared with A. platensis and C. vulgaris presented significantly (p < 0.05) higher protein content compared to the control, and by sensory analysis A. platensis cookies were preferred. Besides, A. platensis also provided a structuring effect in terms of cookies texture. All microalgae-based cookies showed significantly higher (p < 0.05) total phenolic content and in vitro antioxidant capacity compared to the control. No significant difference (p < 0.05) in in vitro digestibility between microalgae cookies and the control was foundElsevierRepositório da Universidade de LisboaBatista, Ana PaulaNiccolai, AlbertoFradinho, PatríciaFragoso, SolangeBursic, IvanaRodolfi, LilianaBiondi, NatasciaTredici, Mario R.Sousa, IsabelRaymundo, Anabela2018-11-26T11:52:06Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/16391engAlgal Research 26 (2017) 161–171http://dx.doi.org/10.1016/j.algal.2017.07.017info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:46:12Zoai:www.repository.utl.pt:10400.5/16391Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:01:48.447494Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility
title Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility
spellingShingle Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility
Batista, Ana Paula
microalgae
novel foods
digestibility
antioxidants
phenolics
title_short Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility
title_full Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility
title_fullStr Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility
title_full_unstemmed Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility
title_sort Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility
author Batista, Ana Paula
author_facet Batista, Ana Paula
Niccolai, Alberto
Fradinho, Patrícia
Fragoso, Solange
Bursic, Ivana
Rodolfi, Liliana
Biondi, Natascia
Tredici, Mario R.
Sousa, Isabel
Raymundo, Anabela
author_role author
author2 Niccolai, Alberto
Fradinho, Patrícia
Fragoso, Solange
Bursic, Ivana
Rodolfi, Liliana
Biondi, Natascia
Tredici, Mario R.
Sousa, Isabel
Raymundo, Anabela
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Batista, Ana Paula
Niccolai, Alberto
Fradinho, Patrícia
Fragoso, Solange
Bursic, Ivana
Rodolfi, Liliana
Biondi, Natascia
Tredici, Mario R.
Sousa, Isabel
Raymundo, Anabela
dc.subject.por.fl_str_mv microalgae
novel foods
digestibility
antioxidants
phenolics
topic microalgae
novel foods
digestibility
antioxidants
phenolics
description Microalgae can be regarded as an alternative and promising food ingredient due to their nutritional composition, richness in bioactive compounds, and because they are considered a sustainable protein source for the future. The aim of this work was to evaluate microalgae (Arthrospira platensis F & M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F & M-M33 and Phaeodactylum tricornutum F & M-M40) as innovative ingredients to enhance functional properties of cookies. Two biomass levels were tested and compared to control: 2% (w/w) and 6% (w/ w), to provide high levels of algae-bioactives. The cookies sensory and physical properties were evaluated during eight weeks showing high color and texture stability. Cookies prepared with A. platensis and C. vulgaris presented significantly (p < 0.05) higher protein content compared to the control, and by sensory analysis A. platensis cookies were preferred. Besides, A. platensis also provided a structuring effect in terms of cookies texture. All microalgae-based cookies showed significantly higher (p < 0.05) total phenolic content and in vitro antioxidant capacity compared to the control. No significant difference (p < 0.05) in in vitro digestibility between microalgae cookies and the control was found
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-01T00:00:00Z
2018-11-26T11:52:06Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/16391
url http://hdl.handle.net/10400.5/16391
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Algal Research 26 (2017) 161–171
http://dx.doi.org/10.1016/j.algal.2017.07.017
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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